Bright green, creamy, and lightning-fast — Vegan Asparagus & Pea Pesto Pasta gives you spring on a plate in about 25 minutes total. Want dinner that feels fancy but takes hardly any time? Yes, please.
I make this whenever asparagus and peas appear at the market. The peas add sweet pop, the asparagus gives that delicate snap, and the yogurt-style sauce (coconut yogurt works beautifully) keeps things silky without dairy. This is 100% vegan, quick, and surprisingly impressive, even on a weeknight.
Why you’ll love this recipe
- Fast: Prep in 10 minutes, cook in 15 minutes, total 25 minutes.
- Vegan & versatile: No cheese, no fuss — full flavor from simple ingredients.
- Spring-perfect: Asparagus + peas = seasonal bliss.
- Make-ahead friendly: You can prep elements in advance if needed.
Ever wonder how something so simple can taste so bright? Blame the lemon and the freshness of the veg. I promise, this pasta delivers more than the sum of its parts.
Quick Recipe Info
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4
- Estimated calories per serving: ~433 kcal (see full nutrition below)
Ingredients
- 8 oz / 227 g chickpea penne (or pasta of choice)
- 1/3 cup (75 g) plain unsweetened coconut yogurt (or other plant yogurt)
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp fine sea salt (divided)
- 2 tbsp extra-virgin olive oil (divided)
- 1/2 bunch asparagus, ends trimmed and cut into 1/2-inch pieces
- 3/4 cup (85 g) frozen peas
- 1 clove garlic, finely grated
- 2 tbsp finely chopped parsley
- Salt & pepper to taste
Bold tip: Use chickpea or legume pasta for extra protein and texture.
Equipment for Vegan Asparagus & Pea Pesto Pasta
- Large pot for boiling pasta
- Colander or strainer
- Large skillet or sauté pan
- Microplane or zester (for lemon)
- Measuring cups and spoons
- Strainer or tongs to transfer pasta to skillet
FYI: you don’t need a food processor or blender for this one — the sauce comes together in a bowl. Nice, right?
Step-by-step: How to make Vegan Asparagus & Pea Pesto Pasta
1. Boil the pasta
Bring a large pot of salted water to a rolling boil. Add the chickpea penne and cook according to package directions until al dente. Salt the water generously so the pasta seasons properly.
2. Make the yogurt-lemon sauce
While the pasta cooks, whisk the coconut yogurt, lemon zest, lemon juice, ¼ tsp salt, and 1 tbsp olive oil in a bowl. Taste and adjust — the lemon should brighten, not overpower.
3. Sauté the veg
A few minutes before the pasta finishes, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and frozen peas and sauté about 2 minutes until the asparagus turns bright and the peas are warmed through. Stir in the grated garlic and the remaining ¼ tsp salt; cook another 30–60 seconds until fragrant.
4. Combine pasta and sauce
Use a strainer or tongs to transfer the cooked pasta directly into the skillet with the veg (reserve some pasta water). Remove the skillet from heat and toss the pasta with the yogurt sauce and 2 tbsp reserved pasta water to loosen. Add parsley, adjust salt and pepper, and serve warm.
Pro move: Reserve a splash more pasta water if you like extra silky sauce.
Serving suggestions & toppings
- Fresh cracked black pepper and extra lemon zest on top
- A handful of toasted pine nuts or sunflower seeds for crunch (keep it nut-free if allergic)
- Extra parsley or basil for herb punch
- Red pepper flakes if you want heat
- Serve with a simple green salad or crusty bread
Want to impress guests? Drizzle a tiny bit of extra-virgin olive oil over each bowl and call it a “chef trick.” They’ll nod like they get it.
Variations & swaps
- Swap veg: Use snap peas, broccolini, or tender baby spinach instead of asparagus.
- Different pasta: Gluten-free or whole wheat pasta works fine. Chickpea penne adds protein.
- Creamier: Blend the yogurt with a tablespoon of soaked cashews for ultra-creaminess.
- Not into coconut flavor? Use a neutral oat yogurt or plain unsweetened soy yogurt.
- Cheese lovers (not vegan): Finish with grated pecorino or parmesan.
IMO, the quick swap that fools non-vegans most is swapping coconut yogurt for unsweetened soy yogurt — similar creaminess, less coconut aftertaste.
Nutrition & calories
Nutrition (per serving, approximate):
- Calories: ~433 kcal
- Total fat: 28 g
- Saturated fat: 13 g
- Sodium: ~323 mg
- Carbohydrates: 36 g
- Fiber: 9 g
- Sugar: 8 g
- Protein: 12 g
These numbers come from standard estimates for the ingredients listed and may vary based on brands and portion sizes. If you need exact macros, plug your exact ingredients into a nutrition tracker.
Still Hungry, Try It Next recipe :-
Vegan Herbed Chickpea & New Potato Skillet
Tips for perfect texture
- Salt the pasta water well. It adds flavor to the whole dish.
- Don’t overcook asparagus. Give it a short sauté so it stays tender-crisp.
- Reserve pasta water. It helps emulsify the sauce and keeps it silky.
- Serve immediately. The yogurt sauce tastes best warm and fresh.
- If the sauce splits: Add a tablespoon more pasta water and whisk to reincorporate.
Ever had a sauce turn grainy or clumpy? Yeah, the reserved pasta water rescues almost everything.
Storage & reheating
- Fridge: Store in an airtight container for up to 2 days. The pasta will absorb sauce over time.
- Reheat: Warm gently in a skillet with a splash of water or plant milk to loosen the sauce. Avoid microwaving for long stretches or the yogurt may separate.
- Best practice: If you plan leftovers, keep the dressing separate and toss just before serving.
Pro tip: Add a squeeze of lemon after reheating to revive the flavors.
Comparison: How this stacks up vs. classic pesto pasta
- Flavor profile: Classic pesto uses basil, nuts, and cheese for richness. This vegan version trades cheese for yogurt and lemon for brightness, giving it a tangier, lighter punch.
- Speed: This asparagus & pea pesto pasta finishes in ~25 minutes, which beats making a traditional pesto from scratch.
- Dietary: This recipe stays vegan, dairy-free, and easily gluten-free depending on pasta.
- Texture: Classic pesto gives oily, herbaceous coating. This yogurt-based sauce gives creaminess with less oil — great when you want something lighter.
So which to pick? Want freshness and speed? Reach for this asparagus & pea version. Craving herbal punch and richness? Classic pesto wins. Both taste great — life’s not a competition, it’s dinner.
Some Common Problem
- Too thick? Stir in more warm pasta water a tablespoon at a time.
- Too lemony? Add a little extra coconut yogurt or a pinch of sugar.
- Sauce separated? Whisk in a splash of warm water and a drizzle of olive oil.
- Pasta sticks? Toss immediately with sauce and serve.
My Final personal notes
I keep this recipe in heavy rotation because it feels like a special spring dinner but takes less time than ordering takeout. The combination of bright lemon, creamy yogurt, and snap of asparagus hits my comfort + health buttons simultaneously. Also, my partner actually praises my cooking for this one, and I’ll take that win any day.
Go make the Vegan Asparagus & Pea Pesto Pasta tonight. Your future self will thank you.
Vegan Asparagus & Pea Pesto Pasta
Ingredients
Equipment
Method
- Boil the pasta
- Bring a large pot of salted water to a rolling boil. Add the chickpea penne and cook according to package directions until al dente. Salt the water generously so the pasta seasons properly.
- Make the yogurt-lemon sauce
- While the pasta cooks, whisk the coconut yogurt, lemon zest, lemon juice, ¼ tsp salt, and 1 tbsp olive oil in a bowl. Taste and adjust — the lemon should brighten, not overpower.
- Sauté the veg
- A few minutes before the pasta finishes, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and frozen peas and sauté about 2 minutes until the asparagus turns bright and the peas are warmed through. Stir in the grated garlic and the remaining ¼ tsp salt; cook another 30–60 seconds until fragrant.
- Combine pasta and sauce
- Use a strainer or tongs to transfer the cooked pasta directly into the skillet with the veg (reserve some pasta water). Remove the skillet from heat and toss the pasta with the yogurt sauce and 2 tbsp reserved pasta water to loosen. Add parsley, adjust salt and pepper, and serve warm.
- Pro move: Reserve a splash more pasta water if you like extra silky sauce.
Notes
Nutrition & calories
Nutrition (per serving, approximate):- Calories: ~433 kcal
- Total fat: 28 g
- Saturated fat: 13 g
- Sodium: ~323 mg
- Carbohydrates: 36 g
- Fiber: 9 g
- Sugar: 8 g
- Protein: 12 g
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.